Sweets · Mitharaan
Rabri
Thickened sweet milk
A chilled, creamy dessert made by slowly reducing 3 litres of milk to a third until granular and light brown, then sweetening it, adding chopped pistachio and topping it with silver leaf. A mitho after-dinner sweet.
Ingredients
Make
Method
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In a kadai (wok-style pan), bring the milk to a boil on a medium flame. Once it has boiled, lower to a low flame and stir continuously until the milk has reduced to one-third of its original quantity (about 1 litre left from 3 litres). The milk becomes granular and light brown in colour.
Add the sugar and keep stirring until it has dissolved completely. Remove from the heat.
Let the rabri cool, transfer it to a bowl, mix in the chopped pistachios, and refrigerate.
Just before serving, garnish with the edible silver leaves.
Serve chilled.
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Serve with
Normally a cold dessert after dinner. It is also used as a component when making falooda, and the cold rabri is a good match for piping-hot jallebi (jalebi).
Recipes mentioned here
Nutrition
EstimatedPer serving
280 kcal
- Protein
- 7 g
- Carbohydrate
- 46 g
- Fat
- 8 g
We estimate about 14 servings from the weight of the dish.
Whole recipe
3,960 kcal
- Protein
- 103 g
- Carbohydrate
- 649 g
- Fat
- 113 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos